Have you ever thought about knitting your own shopping bags, extremely relevant at the moment with the phase-out of plastic bags at the supermarkets? Recently the South Gippsland Spinners & Fibre Arts Group, of which I am a member, held a workshop conducted by one of its members, Deb, who had devised a pattern for these bags. The beauty of them is that they are expandable and are capable of holding a large amount of shopping but fold down so small that they take up very little space when not in use. Saves all that cluttering up the back of the car.

Since the workshop, the ladies have been beavering away making their bags and displaying them on the group’s Facebook page. I’d like to share the pattern with you but first here’s a sample of what you can expect to produce:

Using the larger needles, loosely cast on 40 stitches. Work 30 rows in garter stitch.

Place marker, then pick up and knit 15 sts along side of work, 40 sts across the cast on stitches and 15 stitchesup the other side of your work.Knit across the original 40 sts. You should be back to the marker now (110 sts)

Next row: *K1, M1 * repeat until the marker is reached again. Cast off loosely. Weave end through work to finish off.

The nostalgia that certain foods bring

Do you often long for foods from your childhood that are no longer available to you or if they are they are produced in your country of origin or have disappeared from menus? I absolutely love Banbury and Eccles cakes (they are the same thing but shaped differently). They are rarely found in Australia but I’m always on the lookout.

For those of you who don’t know or may be interested in the history of these cakes, here goes:

Banbury Cakes, a special fruit and pastry cake, are still produced. At one time they were being sent as far afield as Australia, India and America.

The town of Banbury is on the edge of the Oxfordshire Cotswolds, England and has been a busy market town for centuries. A nursery rhyme, ‘Ride a Cock Horse’, has made Banbury one of the best-known towns in England. It has been suggested that the ‘Fine Lady’ of the nursery rhyme may have been Lady Godiva or Elizabeth I. More likely it was a local girl who rode in a May Day procession.

Ride a cock horse to Banbury Cross

To see a fine lady ride on a white horse

With rings on her fingers and bells on her toes

She shall have music wherever she goes.

The written history of this ‘nursery rhyme’ goes back to 1784

Eccles cakes are named after the English town of Eccles, historically part of Lancashire, but now classified as a town in Greater Manchester. It is not known who invented the recipe, but James Birch is credited with being the first person to sell Eccles cakes commercially.

So it transpired that I wanted something really nice for a morning tea with my daughter to celebrate a milestone birthday (which by the way I am trying to deny because I can’t believe I am so old). A Banbury cake was what I desired most so I had to make them myself. I have a cookery book handed down to me by my Great Aunt Helen called Farmhouse Fare which is a collection of recipes sent to the publisher during the second world war. The recipes give the name and town from which the author comes. I have to tell you there are some very grisly recipes in the meat section. However, the Banbury cake recipe is superb and to me authentic so I’ll share it with you.

Firstly you need some flaky pastry. You can buy puff but you won’t get the proper effect. I use Deliah Smith’s easy recipe. 110g of plain flour, 70g of butter, iced water. Freeze the butter then grate into the flour, fold in gently with a pallet knife, add 3 tablespoons iced water slowly and combine. Rest in the fridge before rolling out.

Filling – 60g butter, 50g candied peel, 150g currants, pinch ground cinnamon, pinch mixed spice. Beat butter to a cream then mix in fruit and spices. Roll out pastry, cut out large rounds, place about a dessert spoon of mixture in centre, pull pastry over and pinch together. Turn over and flatten, score two cuts in surface and brush with egg white and sprinkle with granulated sugar. Bake in a hot oven for about 30 minutes but check to make sure they are not browning too much. SUPER YUM

Having dusted off my Royal Dalton Tea Service and baked the Banbury cakes my morning tea was ready:

Volunteering

What people see and what they don’t about volunteering. I absolutely love this description sent to me by Noelene Lyons who is a long time volunteer. I wrote about Noelene’s talents in a blog some two years ago (could be longer) under the heading: Meet 2 interesting and gifted ladies. Noelene is a genealogist and family history researcher. Go to the Category Interesting people to read again or put her name in the search box.

I think Spring is on the way in my garden

I think Spring is on the way in my garden but sitting here at my computer with the wind blowing and the rain pelting down outside, it sure doesn’t feel like it. However, the plants certainly think so and the blossom is out on my almond and nectarine trees, though a lot of it is scattered on the ground. The pea pods are swelling, the broad beans have flowers, I’m harvesting carrots and swedes and the beetroot should be ready soon, so things are looking good.

I hope you are all keeping busy with your various activities and enjoying retirement. I’ll take this opportunity to send all good wishes to Joan Blain, a dear friend and longtime reader of my blog. Joan has just turned 85 and has been laid up with two broken legs after a fall.

My readers probably think I’ve discontinued blogging, my last post being in January. Many things have happened but I think a break has revitalised me. As a blogger you worry that readers are becoming bored with your style or your message; I certainly hope not but it’s possible.

Friendship – what does it mean

By the time we reach retirement and beyond many people have passed through our lives who we call friends but are they actually friends or acquaintances who we call ‘friends’ because they move in the same circles as we do. Facebook comes to mind where people appear to have hundreds of friends.

There are friendships we form in our younger years that we are lucky enough to maintain throughout life. These friendships have endured the test of time and whilst we may not be in contact as often as we would like, the ties that we formed never break. I am blessed to have one such friend, Olive. We met when we started school, dare I tell you, around 75 years ago and know each other inside out. There is nothing we wouldn’t do for each other. I also maintain a friendship with Joan Blain through e-mail and the occasional phone call. Joan is in care now in the UK as she has MS. We met when our children went to judo club. I so admire her bravery and true grit.

Then there are friendships that come upon us unexpectedly and form into strong relationships that stand the test of time. It’s not easy to be a true friend. There are times when loyalties are tested, misunderstandings occur, thoughtless acts cause pain and in the worst scenario the friendship is broken. Through life I am sure we have all experienced the loss of friendship and for whatever reason it inevitably hurts. We always have to ask what part we played in the breakdown. Was it my fault, could the break have been avoided. You analyze yourself and question what type of friend you are. Can a broken friendship be repaired and be the same as before I wonder.

I believe we all need friends, someone we can confide in, know we can rely on and trust, whose company we enjoy and feel a sense of well being when we are together. A lot to ask – what does friendship mean to you ?

Visit to a Saffron Farm

I was fortunate enough to be asked to visit a Saffron Farm with Janet Staben, a member of Women on Farms, as her guest at one of their monthly meetings and outings. This turned out to be a very interesting experience as I had little knowledge of the production of Saffron and the hard work involved. We were able to participate in the picking of the crocuses. Every crocus is counted and records meticulously kept.

The saffron crocus is thought to have originated in south west Asia or the Mediterranean region. It is a sterile flowering plant, i.e. it does not produce seed and therefore its spread throughout the world has been dependent on human activity and the trade and transport of the corms. Each corm only produces one flower. Saffron is one of the world’s most expensive spices by weight and is often adulterated by the inclusion of other materials.

In Australia the season for harvest is March to May, the flowers being picked early in the morning, the stigmas removed and dried before being processed. It seems the actual flower itself has no use. I did ask if they could be used as a dye but apparently no colour is produced. Imagine he cost of dyeing with saffron powder which results in a striking yellow/orange colour.

Crocus flowers are loved by bees

Crocus beds – cultivation has to be in area of full sun

I found a really interesting article on the internet entitled: Dyeing with real Saffron – here’s the link:NOTE: Click on Dyeing with Real Saffron not Reconstructing History

As many of you may know I am a member of the South Gippsland Spinners and Fibre Arts Group, based in Korumburra, Victoria which gives me the opportunity to meet with other like minded ladies (sometimes a few blokes) in pursuing our various crafts and sharing our knowledge with those wishing to learn. My particular interest is in wet felting; it’s absolutely amazing what can be produced from this ancient craft. Last week some members of the group came to my place to spin/felt and chat. Chat we certainly did over lunch. Our theme was felting baby booties which turned out a treat.

If you are looking for an activity in your retirement and have an interest in a particular craft or set of crafts, I urge you to seek out a group, go along and see what’s on offer. It will give you the greatest pleasure and allow you to develop your talents.

INA’S COCONUT SLICE

I have been given the opportunity to share this recipe with you by Teresa Verney (member of South Gippsland Spinners & Fibre Arts Group) who inherited it from Ina a friend of many moons ago. While Ina was alive it was a guarded secret but now we are able to enjoy. Teresa brought the slice to the spin/felt/chat day and we did it justice by eating every morsel. I baked the slice myself today and it’s absolutely yum.

Method – mix melted butter and sugar together then add dry ingredients followed by beaten egg and milk. Turn into a lined slice tin and bake in a moderate oven for approximately 20 minutes or until skewer comes out clean. Ice with lemon icing while still warm.

Teresa says she makes up a butter cream icing and mixes with lemon juice to cover cake then sprinkles over additional coconut. I varied this slightly by mixing icing sugar with lemon juice and coconut and spreading over cake – worked really well, though have to say the butter cream icing makes it just a little bit more special.

Here’s my quote for today:

Do not listen with the intent to reply but with the intent to understand

Hello everyone – how time has flown since my last post; sorry about the time lapse but I can’t always get to it as I should.

Christmas is coming

Christmas is on my mind and the question of what to give is uppermost in my thoughts. This year I’ve decided to make small gifts for each member of the family, well with the exception of one which is a large blanket for number two grandson, who made a special request. Making gifts when I was a young woman was the norm and planning usually started in July. This activity was necessitated by lack of surplus income but generated great satisfaction in the making and the giving.

There’s fun also to be had in making your own tree and house decorations. I have just resurrected a pattern for a snowman that holds small gifts (his head is separate from his body and lifts off). I made two of them many years ago when the grandchildren were small and glad to say they still come out each year as part of the Christmas scene. If anyone is interested I can pass on the instructions. Here he is:

If you are looking for ideas Pinterest is an excellent medium for inspiration and patterns. I’m sure most of you are familiar with the site, if not here’s a link: http://www.pinterest.com

RECIPES FOR RADIANT SKIN

Rhonda Armstrong, who I originally met at water aerobics and is a contributor and reader of the blog, passed on the following skin recipes. Rhonda has a beautiful radiant skin and I believe has used the first two recipes herself there being a little tick against them on the paper she gave me.

Papaya enzyme scrub (for all skin types)

Finely ground adzuki beans have the aroma of freshly cut grass. The Japanese use them to clarify the skin. They grind down to a beautiful and delicate consistency perfect for exfoliation:

2 tsp mashed papaya, 1 tsp ground adzuki beans

Make sure you combine ingredients thoroughly

Lavender buttermilk cleanser (for all skin types)

This delightful cleanser will give your complexion a lovely glow. Buttermilk is an effective astringent and has a notably toning effect It brightens the skin and helps even out tone and reduce por size.

1 to 2 drops lavender essential oil, ¼ cup buttermilk

Drop the lavender oil into the buttermilk, mix well and bottle.

Olive and lime shine mask (for all skin types)

This simple mask is full of antioxidants and AHAs that will soften and revive most complexions. If you wipe this mask off gently with a dry cloth, you’ll be amazed at how much dirt it lifts. It works well as a 30 minute mask or can be left on overnight and rinsed off in the morning

2 tsp olive oil, ½ tsp lime juice

Whisk ingredients to combine until the mixture turns cloudy.

I haven’t personally tried any of these recipes but intend to have a go at the Olive and Lime Shine Mask – will let you know how I go.

Crystallised Lemon in Microwave

My lemon tree is still burgeoned with fruit so looked up my recipe for crystallised orange rind and did some with lemons. Turned out really well so you may like to have a go. It’s much much quicker using the microwave than the stove. I’ve stored it in a glass jar; it’s yum just pinching a couple of sticks when you go to the cupboard.

Ageless Soul: An Uplifting Meditation On The Art Of Growing Older by Thomas Moore, published by Simon & Schuster,UK

I have just been reading a review of this book which seems very interesting. I checked to see if my Library has a copy but so far no luck. Probably only just been published. However, in the review it gave five pointers on the art of growing older which I thought I would share with you. Let me know what you think of them.

1. Don’t surrender yourself to an ageist culture that can’t appreciate the value of experience and knowledge. Make a point not to fit in, and stand up for your age, whatever it is.

2. Don’t live up to your culture’s expectations. Don’t retire if you aren’t ready. Pick up a new profession or skill in your older years. Don’t hold yourself back just to fit in with your culture’s limited ideas about ageing.

3. Cultivate activities appropriate to your age. Slow down when necessary, but speed up the artistic and contemplative side of life. Teach, write, paint and be in nature.

4. Stay close to the youth that is always in you. Because you never fully lose your younger self.

5. Use your learning and experience. You have a job to do, and that’s showing the younger generation how to get along and live happily. They would be lost without your point of view

SHOWCASING SKILLS

I know many of you will have already seen a short film made for the Coal Creek Spinners & Fibre Arts Group showcasing the various skills of members of the group. However, many will not so I am embedding the latest one here which shows the art of weaving demonstrated by Glenda Beresford. Be inspired by Glenda who has only been weaving for a year,

I’m going to finish off with a quote from the book I mentioned above:

AGE IS ABOUT EMBRACING THE RICHNESS OF EXPERIENCE

I would really love readers to share their ideas and comments on any topic, use Leave a Reply at top of page. Please write. In the meantime be inspired.

Hello everyone – O’h dear where did August go? Unfortunately I had a few health problems, not serious, but enough to put a spanner in my works so to speak. Glad to say I am back on top of everything and ready to write again. How easy it is to take good health for granted and going through a bad patch really does bring this home to us all.

Volunteering – why do we do it?

My first topic is volunteering. Why do we do it? I recently read that the best definition of volunteering is time willingly given for the common good and without financial gain. That’s true but there’s more to it than that. I believe there’s a need within us to share our skills and knowledge, to be involved and to communicate with the wider community in whatever way we can. The spectrum of volunteering is very wide, there are opportunities for all abilities and ages at every level, but however we volunteer and for however much time we are able to give, the rewards personally are immense.

Volunteering Australia has compiled the following facts about volunteering and happiness:

 Volunteers are happier, healthier and sleep better than those who don’t volunteer

 96% of volunteers say that it “makes people happier.

 95% of volunteers say that volunteering is related to feelings of wellbeing.

 Just a few hours of volunteer work makes a difference in happiness and mood.

 Sustained volunteering is associated with better mental health.

 A strong correlation exists between the well-being, happiness, health, and longevity of people who are emotionally kind and compassionate in their charitable helping activities.

 The experience of helping others provides meaning, a sense of self-worth, a social role and health enhancement.

Last weekend I visited the National Wool Museum in Geelong so decided it was a good opportunity to ask the volunteers on duty their reasons for volunteering. Firstly I spoke to the lady who directed us to all the exhibits. She responded that she lived alone and it was wonderful to be able to get up in the morning and have a purpose. Next I chatted to the demonstrator of a huge Axminster Carpet Loom. He said he wanted his skills to be preserved as there were few people left who could operate the machine. Lastly I spoke to one of the guides. His reasons were a little vague though I suspect he enjoyed the interaction with overseas visitors.

Later I visited the Port Lonsdale Lighthouse and posed my question to the volunteer on duty. She said she was passionate about her area and its conservation and wanted to make the public aware.

There are obviously a myriad of reasons why we volunteer but it’s not just about the giving of our time, it is also the personal rewards we receive.

I would really love to hear what you think. Do you volunteer or are you considering volunteering, perhaps you were a volunteer in the past. You can leave your comments by clicking Leave a Reply at the top of the page.

Anniversaries make us look back

Anniversaries can be happy or sad times but they give us an opportunity to look back over the years. Ken and I did just that last weekend when it was the 50th birthday of our son Gareth and our 57th Wedding Anniversary. Let me share with you the story of our romance. I hope you enjoy.

Mine is not a fairy tale romance, no knight on a flying charger came into my life but the man who did snuck in quietly with no fanfare …….

My lemon tree is bulging with fruit so I set about making up juice ice block trays. If you also have heaps of lemons or are donated with some it’s well worth the effort to have a long term supply on hand. All you need to do is juice the lemons and freeze the pure juice in trays then store in bags in the freezer. It’s so easy just to take out a block when needed.

By the way I recently read some quite alarming facts. The label on Woolworths lemon juice, 500ml $1.65, states that it contains: Reconstituted Lemon Juice (99.9%), Food Acid (Ascorbic Acid), Natural Flavour, Preservative (223). Preservative 223 is in the sulphite group, it’s Sodium metabisulphite, which can cause allergic reactions.

Showcasing skills – spinning with a difference

Members of the Coal Creek & Fibre Arts Group, based at the Coal Creek Community Park & Museum in Korumburra, Gippsland, Victoria, decided to showcase their various skills by video. The first of these videos in a series, is now available and features Ingrid Riddell on the Great Wheel and the Chakra.

I must thank my husband, Ken, for the time and effort he put into making this video possible and to Ingrid for demonstrating so professionally.

Hello everyone – sorry it has been so long since I blogged; you must have thought I’d got lost. On the contrary I have been knee deep in projects and activities which have taken up far more time than I ever imagined possible. In fact I think I’ve been trying to do far too much and really feel the need to take things a little bit quieter which I find easier said than done. I’m sure you all know the feeling. Sometimes it’s like we’re in a race.

Recently I’ve contemplated on the wonderful role mentors can play in our lives or the reward we can gain by being a mentor ourselves.

The role a mentor can play in our lives

Sharing skills and helping others achieve their goals can be rewarding and fulfilling. I have been fortunate to experience the wisdom and guidance of two ladies, Janet Staben and Ingrid Riddell who I met when joining the Coal Creek Spinners Group. When I started I really had no idea about the art of spinning and all that is entailed in the preparation of fibre. With their patience and forthright approach I have gained so much knowledge and insight. They are always there to help, give support and answer any questions. I must tell you a little about them.

Janet has been spinning for over 17 years and produces the most amazing skeins of wool which she knits into all kinds of garments. She doesn’t stop there, she crochets, makes lace, felts, and recently has taken up rag rug construction. I think there’s a lot more in her bag of skills. I will be forever grateful to her for her role in my quest to spin.

Let me share with you a photo of a beautiful garment Janet has just completed for entry into a Vintage Knits Exhibition. It’s from a pattern Janet found of a dress her mum made her when she was a child (blog 14/02/17).

Time with Ingrid is an education in all things fibre. Her head is absolutely full of knowledge and her hands full of skill. In 1990 she won a world wide competition for the longest plied thread of yard from 10g of wool, She has undertaken an apprenticeship as a weaver and subsequently ran weaving courses and took on special weaving commissions like curtains and bar mitzvah apparel As with Janet there’s much more to tell. Ingrid says she thinks it’s in her blood as her Swedish half sister, who she didn’t meet until later in life, is a weaver.

Feast your eyes on some of Ingrid’s creations:

Seek out a mentor you will be rewarded many times over as I have been.

The prospect of Spring in the garden – it’s round the corner

If you are a gardener there’s nothing more promising than seeing the first daffodils showing their faces and seeds you may have put in during the autumn starting to show progress

If you have been following my blog for a while you will remember that a couple of years ago I decided to downsize the veggie garden – o’h dear I’m still having trouble doing just that. The joy of seeing my seeds emerge is just too much so perhaps just one more season !! There’s already the prospect of early carrots, beetroot, broad beans and onions. I think I have far too much kohlrabi; it’s not a very popular vegetable but I find it so versatile as you can roast, boil, use in salads or just have as a crunchy snack.

Do write and let me know how you are going if you love vegetable gardening as I do. Did any of you try making the newspaper pots highlighted in my blog from July last year. Here’s the Youtube video to watch again. They worked so well for me.

Clever uses for Olive Oil

A good olive oil is a staple for any household and it has plenty of uses that stretch beyond salads and stir frys. Here are a few I came across recently which you may find useful.

Hair conditioner – Keep your hair smooth and healthy in between visits to the salon or washes by using olive oil. Brush a little olive oil through your hair and leave overnight.

Remove sticky substances – If you have sticky substances lingering on spoons and measuring tools, or even from stickers on glass gars, olive oil will help remove it. Apply with a cloth and rub gently until the residue is gone.

Make a herb mix – Save time with cooking by adding a mix of herbs to an ice cube tray – oregano, sage and rosemary for example – then top up with olive oil and freeze. Then you can simply add it to a frying pan when you’re ready to cook next for a perfectly seasoned mix.

Remove grease from hands – If you have car grease or paint on your hands, put some olive oil into the palm of your hand, sprinkle with salt, then rub together. Follow with soap and water; the grease will be gone and your hands will feel soft and smooth, too.

Furniture polish – You can restore some of the shine from your old furniture using a mixture of two parts olive oil and one-part lemon juice. Apply onto a paper towel and rub into the furniture. Then, using a clean cloth or paper towel, rub to remove any excess residue. I really love this one.

Australian Sheep and Wool Show, Bendigo

A couple of weeks ago Ken and I travelled to Bendigo to attend the Sheep and Wool Show and catch up with our grandson who is working at the general hospital. So much to see, do and buy. Ken has put together a short film of Woolcraft Highlights from the show. You will see me demonstrating felting with the Victorian Feltmakers; quite an experience and hard work.

Carrot, leek and mustard seed soup

This soup is great if you are trying to cut down on calories (mmmm, yes I know, how boring). I found it recently on a Scottish cooking site. It’s reported to be super good as it’s high in Vitamin A & B12, Dietary Fiber, Potassium and Vitamin C, each portion containing in the region of 120 calories.

Instructions 1. Heat the oil in a large pan, then add the mustard seeds, after a couple of minutes they will start to pop. Don’t let them heat for any longer or they will burn. 2. Add the onions leeks and season them. Saute them for about 5 minutes until they have started to soften. 3. Add the carrots and allow them to cook gently for 5 minutes. 4. Add the stock and bring to the boil. When it has reached boiling point, reduce it to a simmer and leave it to cook away for about 20 minutes until the carrots have softened. 5. Turn of the heat, add the milk and whizz with a hand blender or in a food processor until smooth. 6. Serve with a swirl of milk or a dollop of yoghurt and some chives. 7. Enjoy!

I hope you are all taking care of yourselves and enjoying your various activities, so until next time I’ll leave you with this thought:

Hello everyone – a month has slipped by since my last post and although I always intend to write more often, I just looked at the calendar and realised I’d failed to put pen to paper so to speak. Lots of things have been happening, one of which is that I have been elected President of the Coal Creek & Fibre Arts Group after the sitting President had to sadly resign due to the ill health of her husband. I hope I will be able to do justice to the task and fill her shoes admirably. When I mentioned this to her she said I may have a hard job as she took size 11 to which I replied that I took size 11 too. Mmmm I’m not sure what this means, is it an omen !

Firstly I would like to share with you a short story that I heard the author, Ken Stokoe, read on Radio National Life Matters recently. I am sure if we thought about it many of us could write our own love story with a happy or sad ending. Unfortunately this story has a sad ending though it does reflect life’s journey so I hope you will enjoy it as I did.

Heartbreak !

It’s not about Verona, not Romeo and Juliet; just about Balmoral Beach and us.An early Saturday afternoon 70 years ago.She just free from work, I to the city from my working-class home in an outer suburb. We to meet and spend the rest of the day on an outing. There was a pack of sandwiches she had brought – sweet-corn filled. The first I had ever tasted. So delicious. How long had this been going on, I pondered?That taste followed the ride from Wynyard in a very swish corridor tram with padded seats to Balmoral Beach. The first time there for this unsophisticated teenager.It was a great adventure, crossing the harbour by the mighty bridge, another first, to rumble through posh streets of elegant houses such as I had not seen hitherto. Then down winding cuttings in the sandstone to a golden sand strand and a sparkling sea.What a thrill, what revelations.The lunch taken on a lawn in the beachside reserve under a clear blue sky, the air tempered by a soft breeze.Presently, a stroll along the shore towards an adjacent islet of rock. I was so elated by it all that I shyly took her hand in mine. Things of this nature must have developed slower then than now. Certainly did for this couple who, although companions for many months, had never made so bold a contact.How sweet it was.Her hand so soft and smooth. Everything about her perfect; so pretty, so learned, so kind, so thoughtful.A dog came bounding up, its tail wagging, as mine might have done had I possessed one. It dropped a stick at our feet, then dabbed at it with paw while gazing expectantly into our faces. Quite obviously dog-speak for “Let’s play”.I released her hand, took up the stick, hurled it into the bay. The dog swam to the stick which was brought back to our feet to soak lower limbs with the water shaken from its shaggy coat, seeming then to grin as if to say, ‘What fun is this!’. The game continued.Although I was joyed by the whole outing thus far, I did not take her hand again. Later, I came to realise she was not so pleased and did not share my attitude to the friendly dog. Much later, approaching marriage, I was told how cross she was when the dog caused the unclasping of hands, was disappointed that the holding of hands did not resume that day.The years of marriage, though at first financially stringent, were idyllic.Three daughters and Mum a girlish quartet. In the early years, we combined to nail together a ready-cut house. It is another tale of how the extensive backyard became a miniature farm. In time, the daughters branched out on their own.We became Darby and Joan, had paid off the home loan, were in the ‘Golden Years’, but knew that someday it would end in death and grief. There would likely be a great price to pay for the happiness we now enjoyed.And so it was.She was diagnosed with an incurable terrible disease.The closer the end approached, the greater grew our love. We mourned together through those months.Two broken hearts, shattered. Not the mere bruised heart of all those years ago, irreparably broken hearts.

A NEW CHALLENGE

Wiping away the tears and putting away sobering thoughts, have any of you been undertaking new or challenging projects recently. For over a year now I have been very interested in all things felt, reading about it’s origins, production and practicing the art. I have turned my hand to making flowers, vessels, scarves and more recently hats. When I read about a Russian lady, Irina Spasskaja, who had developed a unique way of laying out Merino wool fibres to create a soft hat with a double brim, which at the same time was water and wind-proof, I had to investigate further. This culminated in my purchase of her 6 video tutorials (rather costly) followed by many hours of practice and the necessity to have a rotary board made to facilitate the work. This was achieved by purchasing a ‘lazy susan’ base and then going to our local carpenter wiz, Gary, who goes by the rather strange name of DUCKS GUTS FURNITURE, who luckily had a circular piece of wood in the corner of his work room, ideal for the task, and within 24 hours I had my rotary board for the grand sum of $30. Amazing. Here’s a picture of Irina showing her rotary board which I copied with the help of Ken of course.

Irina showing the rotary felting board

I won’t bore you with all the technicalities of the process except to show you a few photos of how the layout works. If you would like more details send me an e-mail (sbf@dcsi.net.au) and I will be happy to supply a fuller description of the process.

First layout with template for opening

Fill in at 45 degree angle

2nd layer laid horizontal

First side completed

Reverse side – no opening

Now after nearly 5 hours of work here’s the completed hat:

Irina says you have to make at least 10 hats before you are ready to progress to the next level of expertise. I think that could be sometime in the future for me. One hat is a huge task.

NATIONAL VOLUNTEER WEEK – AUSTRALIA

As many of you who are volunteers will know, this week has been National Volunteer Week with lots of activities and afternoon teas around the countryside. I celebrated by attending my local neighbour house and participated in a group session of laughter. We were told how laughter is beneficial for us whether it be real or false. We had to walk around the room making eye contact with each other, clapping, repeating hehehehe, hoooo, and making various movements, like simulating knitting, driving, digging and so on. Yes, this did cause laughter amongst many of the participants but left me with a silly false smile on my face. At least I did’t sit out like some, but I really didn’t enjoy the experience. Have any of you tried this activity I wonder.

At the end of the session different messages relating to volunteering were read out, this one says it all for me.

Volunteering can be an exciting, growing, enjoyable experience. It is truly gratifying to serve a cause, practice one’s ideals, work with people, solve problems, see benefits and know one had a hand in them.

ABUNDANCE OF APPLES

I am at last getting to the end of my abundance of apples, well almost, and in my quest to process the last few kilos found the following recipe which turned out really well, though for me the topping was too sweet, so I would suggest you reduce the amount of brown sugar a little if you don’t have a sweet tooth. Aunty Wendy’s Apple Cake 125grams butter2 medium apples, peeled and grated1 cup sugar1 egg1 1/2 cups plain flour1 tsp baking powder2 teaspoons cinnamon1 teaspoon all spicepinch of salt…and for the topping:25grams melted butter1/2 cup rolled oats1/4 cup brown sugar1 tsp cinnamonPreheat oven to 180 degrees C (350F) and line a round cake tin with baking paper.Mix butter, sugar and egg and then add grated apple. Mix well.Stir in sifted dry ingredients, mix well and pour into cake tin.Mix the topping ingredients together and spread evenly over the cake.Bake for 45minutes or until golden brown on top.

SPECIAL CAKES FOR SPECIAL OCCASIONS

What do you think of this marvellous Birthday Cake produced by the sons of Christine (retired President of the Coal Creek Spinning Group) for her recent birthday? So appropriate and so clever:Congratulations Christine.

I’m going to finish of this post with a bouquet of felted flowers produced by the participants at a recent workshop:

THERE ARE MANY THINGS IN LIFE THAT WILL CATCH YOUR EYE, BUT ONLY A FEW WILL CATCH YOUR HEART, PURSUE THOSE

Hello everyone, thanks so much for reading my blog and sending in your messages. It’s very rewarding. Over the last month many friends have had to cope with unexpected changes in their lives, two through illness and a third having to decide to go into care, which brings me to my first topic:

Coping with change

Recently I have been thinking about how change affects us. It may be change in lifestyle, the behaviour of friends or neighbours, alterations to things we take for granted or the more serious change that comes about by ill health or an unforeseen reduction in income. We all have different coping abilities so a change, however small it may seem to others, can cause a lot of distress to the individual. Personally I’m not a lover of change, for example if Ken pulls a plant out of the garden without telling me it’s going to happen, I think I should have been consulted first. I’ve heard of partners coming home to find the furniture in the house moved around and becoming quite grumpy as a result. Now that sounds quite petty but it does reveal a little of our personalities. I think the lesson for all of us is to respect each others need to keep certain things as they have always been even though this can be frustrating or to make changes as and when they want. Not changing promotes a sort of comfort and certainty in our lives whilst on the other hand change can be a stimulating and thrilling experience.

Of course at some time we may all have to cope with change as when illness or loss unexpectedly strikes, then its amazing how we are able to draw on our inner strength in immeasurable ways to cope and adjust but at the same time we need those around us for support and understanding.

Do let me have your ideas about change and how it affects you.

The horrid words “diet” and “eat healthier”

Why do these words make us want to turn the other way. For me it’s usually when my dress or skirt feels a little tighter around the middle which happened the other day. Last year I made a two piece summer outfit which fitted perfectly. When I wanted to wear it recently the zip of the skirt somehow didn’t want to pull up. What a shock, although of course I should have known I had been eating too much bread. Perhaps a few changes are worth trying so have a look at this article reproduced here: I’ve already sized down my dinner plate which is one of the suggestions made.

If you don’t like the idea of going on a diet but do want to eat a little healthier, start with a few simple adjustments.They’re small, satisfying and easy to implement – and if you stick with them over time, they have the power to make a big impact on your eating habits, your waistline and your wellbeing.Ready to learn more? Here’s some small adjustments that make a big impact on eating habits.Keep frozen veg to handFrozen vegetables are an easy and inexpensive way to make sure you always have healthy ingredients in the house. Keep a bag of frozen vegetables in the freezer and try and add them to your meals during the week by incorporating them into the dishes you’re making. Eat snacks from a plate or bowlWhen you eat crisps and other snacks directly from the bag, you often end up indulging more than you intended – research suggests that when you eat like this your brain doesn’t give you a stop signal. Create a mindful portion size by putting any snack you intend to have in a bowl or plate.Choose high protein breakfastsSugary foods like croissants, muffins and cereals may be quick and convenient, but they can cause your blood sugar levels to spike and make you end up craving more food – particularly sugar – sooner. A healthy, filling breakfast that’s high in protein and fat and low in carbs will help keep you fuller for longer and give you the energy you need to start the day.Size down your dinner plateThe size of dinner plates has been steadily rising over the last several decades. Today’s plate sizes are between 9 – 12 inches across. In the 1960s, they were much smaller – just 7 inches. We instinctively fill our plates and eat what’s on them, meaning a larger plate causes us to eat more calories than we actually need. Instead, try using a dessert plate for your dinner instead – you’ll automatically start eating smaller portions and finish dinner feeling satisfied rather than overfull.Stay hydratedPeople often mistake hunger for thirst – stay hydrated throughout the day by drinking water rather than sugary drinks.Try 80/20When it comes to maintaining healthy eating habits over time, balance is key. The 80/20 rule is a good one to follow; make healthy, sensible choices 80% of the time, leaving room to indulge now and again 20% of the time.

Creating an heirloom (I hope)

Using your creative skills, have you created or thought about creating an heirloom?

Over the past couple of years I’ve crocheted 4 blankets, one for Ken (he loves it over his feet in the winter), one for my daughter, one for my granddaughter and lastly one for my daughter in law. Recently my eldest grandson, who will be 23 in September, said “Nan I would love one of those blankets”. This got me to thinking about making a special effort as a fairly new spinner and going the whole way by buying a sheep’s fleece, washing, combing, carding, spinning, dying and finally crocheting a blanket for presentation as what I hope will become an heirloom.

A couple of weeks ago I had the opportunity to buy a Border Leicester fleece at an agricultural show for the grand sum of $10. Must say I was a little worried as to whether I was up to the task. Anyway during the following week I washed the fleece in batches and was able to get it dried in the sun on the verandah table. That was the first hurdle. Because the preparation of the wool for spinning is long, and good preparation makes all the difference to the finished article, I have been doing that in small quantities and have to thank my friend Olga for taking on some of the carding for me whilst we are volunteering at the Coal Creek Heritage Park. Must say visitors to the Park are very intrigued by the carding process which makes the hard work worthwhile and is a topic for conversation.

So far I have spun about 250g of wool. The pattern I have for the blanket takes about 1.25kg so I’ve a long long way to go. I’ll report my progress from time to time, that’s if I don’t fall by the wayside in my endeavour ! In the meantime you might like to see the washed wool, combed and carded wool, spun wool and my first skein of plied wool.

Bringing my slow cooker out from the back of the cupboard

I have been intending to get my slow cooker out from the back of the cupboard for some time but the need hasn’t been there with the warm weather we have been experiencing. However, I came across the following easy recipe which I tried with great success, so you might like to add it to your recipe list for chilly times to come or why not try it out now.

1. Place all ingredients in a slow cooker and pour in vegetable stock.
2. Cook on high for 5 hours, or low for 8 hours. Stir a few times throughout the cooking. If you like a more brothy soup, add in 1-2 cups additional stock.
3. Serve with a dollop of sour cream and crusty bread on the side (optional)
Prep time 15 mins, cook time 5 hours

It’s time to sign off. I’ll leave you with this mantra:Everything I need, I have. Everything I have, I need. The minimalist lifestyle is not about how few items we own, it’s about how valuable and useful the items we choose to keep are. Our belongings should enrich our lives, provide a use or a purpose, and bring us joy. We should enjoy and put to use the things we own (inside of keeping them “just in case” or for special occasions) and remove everything else.

Thanks so much for the comments I received following my last blog. It really is good getting your messages so please keep writing. As many of you may know I am fortunate to be part of a group of volunteers who man the Spinning Room at the Coal Creek Heritage Park in Korumburra, Victoria http://www.coalcreekvillage.com.au/ . It’s amazing how many visitors tell us that they have a spinning wheel gathering dust at home or that their mother or grandmother used to spin. The male visitors and some little boys are particularly interested in how a spinning wheel works. Each week we are delighted by interesting stories and anecdotes about projects past and present which leads me to:

Seventy hats for seventy years

70 hats for 70 years

A lady (Wendy) who visited the spinning room with her husband last Friday told us that she had recently knitted 70 hats. Apparently when her and her husband both reached 70 they decided to do things in units of 70 and the hats were part of that challenge. As a member of a group of 5 churches in Romsey, Hampshire, England, she participated in the Samaritan Shoebox Project providing children in poverty with gift-filled shoeboxes. A total of 140 hats were in fact knitted by the group.

I had to admit to my ignorance of not knowing anything about the Shoebox project but have since checked it out on the net. If you want more information go to: http://samaritanspurse.org.au

Unfortunately there wasn’t time to find out about all the ‘seventy’ projects except that at the birthday celebration each of their 7 grandchildren displayed a cake with 10 candles.

Wendy kindly agreed to send me an e-mail with a photo of her hats (shown above). If you read this Wendy, thank you very much for sharing your story and do let know what other ‘seventies’ you achieve.

What a unique way to celebrate a milestone in life!

Is sleeping in separate beds the beginning of the end?

As we get older and trying to get a whole nights sleep seems to get harder, I wonder are separate beds or bedrooms the answer? I have read that nearly one in four couples sleep in separate bedrooms or beds, according to a 2015 survey by the National Sleep Foundation. Recent studies in America and Japan have found similar results.
The marital bed, once the symbol of matrimony on a par with the diamond ring and the tiered wedding cake is threatened with extinction. “Till Death Do Us Part” is fast becoming “Till Sleep Do Us Part.” Apparently separate sleepers cite a range of reasons for their habit, including snoring, insomnia, restless leg syndrome, and regular trips to the toilet which cause disturbance to their sleeping partner.

People are suddenly making their own sleep a priority. If their rest is being impaired by their partner, the attitude now is that I don’t have to put up with this.
So what is your view? Do you sleep in the same bed with your partner, or separately? Have you tried sleeping apart? How do you feel about separate beds or separate bedrooms?
Is sleeping in separate beds the beginning of the end?

Personally I don’t like the idea of abandoning my queen size bed for one of those single ones. Seems a bit of a lonely idea to me except I know that circumstances alter cases and there may be no other alternative, so it’s a matter of what triggers the decision. It would be difficult for me to give up that companionship but that’s how I feel at the moment; who knows what the future may hold.

The satisfaction of a baking day

Nothing gives me more satisfaction than a baking day. Well it doesn’t take all day, usually a morning. I get started nice an early usually around 7 am when the house is quiet and still. First off is the bread. I’ve been making bread for more years than I care to remember though I’m not as ambitious as I used to be. I usually make one large loaf and 12 rolls which is more than enough for a week. It’s so therapeutic kneading the dough all warm and silky letting your mind meander around. This morning I reminisced how it used to be the normal practice to have a cake on hand in the event visitors popped in. In my case it was usually a Victoria Sponge. I haven’t made one of those for quite a time. What about you?

Following the bread I make some sort of pie, apple, apricot or rhubarb. Or it could be a quiche. I always have some shortcrust pastry rubbed in and stored in the freezer. Lastly I pop jacket potatoes and a rice pudding into the oven for lunch.

Dough rising

Just out of oven

Apple/apricot pie

Seeing all those goodies sitting cooling on the kitchen bench gives me a great feeling of well being.

Vintage knitting

At the last meeting of our Spinning Group it was proposed that we take up the challenge of knitting an item from a vintage pattern. Christine, our President, had a heap of patterns which she had collected over time and put them on the table for us to browse through. There was much discussion as to what we thought we could knit and recollections of past projects. Then Janet picked up a pattern which brought a huge smile to her face. It was one of a dress that her mother knitted her in white with red smocking when she was about six years old. “That’s what I’m going to knit” said Janet. It will be great to see the result.

I haven’t decided what I’m going to knit yet but I did spot a pattern for a lacy pair of gloves like I used wear on special occasions when I was about 18. Who wears gloves now!

Beetroot superfood truffles

Just before Christmas I went to a cooking demonstration of vegan recipes and one which took my fancy was for beetroot truffles, which sounds a bit odd I know, but when I tasted them they really were good so thought I would share the recipe with you. The recipe is courtesy of http://www.lovebeetroot.co.uk and reads as follows:

Feel good about your next indulgence with these beetroot superfood truffles.They contain no dairy or refined sugar, and thanks to the addition of beetroot and avocado, practically offer up two of your five a day too.They’re a perfectly moreish snack when you’re trying to eat well but still want an afternoon sweet.

Method1. Put the beetroot, avocado, vanilla extract, maple syrup and half of the cacao powder into a blender or food processor. Process until well combined.2. Add the remaining cocoa powder to the blender and again process until well combined. Transfer the chocolate mixture to a small bowl. Cover and refrigerate for at least an hour.3. Once chilled, scoop tablespoon-sized portions of the mixture. Roll in your palms to form balls – the mixture will be slightly sticky but should form balls easily.4. Put some extra cocoa powder and desiccated coconut in a plate and roll the chocolate truffles around in one or the other to coat.

Because it’s Valentine’s Day today here’s a beautiful hibiscus and an appropriate quote: Happiness is ……… being with people you love.

Hello everyone – Welcome to a New Year of Retire and Enjoy. I took a short break from blogging over the Christmas period but am now back and ready to start catching up with you all.

First off what happened to my last year’s resolutions? Did you make any?

I checked up on my last year resolutions and have to admit to some of them falling by the wayside very early on, like practicing the piano every day and completing a book about my alternative lifestyle. The book has some draft chapters but the piano has been silent for quite a while. Therefore, no New Year Resolutions for me, I’ll just try to catch up on those ones still outstanding. Some of you may recall that at the beginning of 2016 I put forward the idea of a “to achieve list” which still seems a good idea so here’s the list again in case you missed it last time.

Break a bad habit Learn a new skill Do a good deed Visit a new place Read a difficult book Write something important Try a new food Do something good for someone who cannot thank you Take an important risk

My wonderful Christmas present

Now I know that not all my readers are interested in spinning but for those of you who are, I just have to share a couple of photos of the wheel and drum carder Ken bought me from Holland. The wheel certainly isn’t traditional in appearance. It’s named Bliss and is truly bliss to operate. The carder is a Hero and has become my right hand for preparing wool to spin. I love them both.

The Bliss comes in a ‘flat-pack’ and is really easy to assemble. It took Ken about 1½ hours to have it up and running. The total price for buying both the wheel and the carder was less than the cost of a wheel here in Australia plus postage included. Here’s a link to their site http://www.woolmakers.com. I have searched YouTube for a demonstration video and the following is the best I can come up as the majority are not in English.

Do you ever take an afternoon nap?

So far I’ve never found it necessary to take an afternoon nap but now have to admit to sometimes feeling quite sleepy in the middle of the day. I remember my Mum and Dad always settling down for a nap after lunch and I never thought that could happen to me.

Researchers at the University of Pennsylvania found a short sleep in the afternoon improves people’s thinking and memory skills and makes the brain perform as if it were five years younger.
The team studied 3,000 elderly Chinese people and looked at whether those who frequently took afternoon naps performed better on mental ability tests.
Scientists found people who took a nap after lunch did better on the tests than those who did not sleep in the middle of the day. In total, 60 per cent of people in the study slept after lunch, with the average nap time being 63 minutes.
The study suggested an hour was the best length for a nap; people who had longer or shorter rests performed up to six time worse on the task so taking an afternoon nap of the right length is so beneficial that it has the same effect as being five years younger.
Many people in Europe take a regular afternoon nap or siesta and it is part of their culture.
Apparently Sir Winston Churchill said “Nature has not intended mankind to work from eight in the morning until midnight without that refreshment of blessed oblivion which, even if it only lasts twenty minutes, is sufficient to renew all the vital forces.”
What are your views? Do you ever take an afternoon nap? If you had the option, would you like to have a nap during your day?

A look at my Sunflowers

I planted my Sunflowers facing north so that I could enjoy them as I passed by on my way down the garden each morning but I was sadly disappointed when their faces turned to the north east providing me with a view of their backs. However, they are magnificent plants

Going from this

to this

so it’s worth a detour around another path to enjoy them. A simple pleasure!

Here’s a simple recipe for adding a sparkle to Cauliflower. I’ve been using this recipe for years so not sure of it’s origin but it always tastes so good.

ROASTED CAULIFLOWER with a coating of chopped parsley, breadcrumbs, garlic and olive oil.

METHOD: Preheat oven to 180C. Cut cauliflower into large, similar sized florets. Lay on a baking tray and drizzle with 50ml olive oil. Toss and sprinkle with salt. Bake in the oven until brown and just soft – about 30/45 minutes. While cauliflower is in the oven heat a frying pan with olive oil, add the garlic and breadcrumbs and stir for a minute, then combine with the parsley. Remove cauliflower from oven, after cooking time, and scatter over the seasoning mixture. Return to the oven for another 10 minutes or until crisp and lightly golden.

Jigsaw puzzle challenge

Ken has always been a fan of jigsaw puzzles but gave them up when we moved to a house with less space. Then he found Magic Puzzles to download from the net and installed their Free Puzzle a Day range on our pads. Now most evenings after tea we challenge each other to see who can finish the 280 piece puzzle first. The puzzle picture is a mystery so you have no guide to follow. This probably sounds a bit childish but having a little competition really is fun and I highly recommend it. There’s something exciting about trying to win and it keeps you alert and on your toes so to speak. Ken often beats me; he seems to have a better idea of collecting colours but when I manage to beat him I shout out “finished” which brings a frown to his face but makes me very happy.

Of course you can challenge the clock if you are doing the puzzle without a companion. An average puzzle takes just under an hour though some have been really difficult and have taken a couple of hours.

I hope you are all selecting different projects and challenges for the year ahead. They don’t have to be large but will give you something to strive for provided you remember:

YOU CAN DO ANYTHING BUT NOT EVERYTHING

Janice

PS – If you would like to post a comment please use the Reply option at top of page, thanks

I wonder how you remember your grandmothers. Did you live close and spend lots of time together? How did they affect your life? It’s a really interesting topic and one which I would like to explore if any of you are happy to share your memories with me in future blogs. At a Spinning Group party yesterday I asked Anne what she remembered. She said she spent a lot of time with her grandmother who loved hats and handbags and always gave her an Aspro when she took her out so that she wouldn’t want to go to the toilet. I asked how she thought she would be remembered. She said “that lady whose house was so full of wool you couldn’t get through the door”.

I lived next door to my paternal grandmother whose name was Caroline. She spoke very little and always seemed quite hostile. In later life I realised she was very deaf and could hear little of what was being said so didn’t respond. I loved helping her mash up the boiled potato peelings and mix with pollard for feeding the chickens. She did once come out of her shell, so to speak, when she told me that when she was at school the other kids used to chant: “Car, car, Caroline hang your britches on the line, when they’re dry bring them in and hang them on a safety pin”. After that revelation I never told anyone my middle name was Caroline. Sadly she died from a tragic accident which haunts me to this day. Unfortunately I didn’t know my maternal grandmother as she died in childbirth in 1912. I do have a photo of her and a letter she wrote to her sister just prior to her death, apart from that there is little information.

What will my grandchildren say of me. Now wouldn’t that be interesting, though I hope they don’t have that opportunity any time soon.

Things that have a special place in our hearts

Today I thought I would share with you something that has had a special place in my heart and life since I can remember. It’s a grandfather clock. A couple of years ago I wrote some short stories relating to my youth which I published as an e-book. The first was about the grandfather clock and after many attempts at getting the story started I came up with the idea of writing from the point of view of the clock, therefore the clock is the narrator of the story.

To save space you can read the story by clicking on the link below. It doesn’t quite open as I would like. When you click on the link it takes you to my Reply Page where you have to click again. Very strange. I’ve sought the help of my son but he’s busy so I’ll have to leave it as it is.

Although the clock resides at my daughter’s house, due to lack of sufficient space in my house, it still presides over events of the family. Unfortunately its hourly ring has had to be curtailed due to it being a little annoying during the night.

Here I am with the clock last Christmas

Exhibition of hand made items from just 100g of wool plus a visit to a Mohair Goat Farm

Recently the Coal Creek Spinners Group participated in an exhibition of items made from just 100g of wool. The variety was amazing from small toys to beautiful wraps, to hats, scarves, wall hangings, skeins of different wools and one really special exhibit, a jumper so finely crafted it was hard to believe the skill of the knitter (view in the video) who won 1st prize at the Bendigo Wool Show for her work.

As part of the activities of the group there was a visit to Mohair Rare, a working farm, producing mohair yarns for spinning and other crafts. I have to thank my husband for producing this video which is very informative showing both the exhibition and the activities of the farm, explained in some detail by Lill Roberts of Mohair Rare, and returning at a later date to view the shearing of the goats, one of the shearers being a lady who kindly explained on camera the process.

Now for some recipes

Now that Christmas is approaching its wise to have a few goodies on hand, possibly in the freezer, in case friends or family pop in unexpectedly. I have used the recipes I am going to share since back in the 60’s when I used to subscribe to a small publication which was full of ideas for the freezer. Quite an innovative concept in those days plus there was always a home testers note about the recipe which I can confirm freezes really well. I have also made and stored portions of the Fudge Icing in the fridge and used on other cakes. Very handy.

Grease the dishes. Sift together flour and cocoa then in another bowl beat butter and sugar together until light and fluffy. Beat eggs and add gradually beating mixture well. Fold in sifted ingredients with milk. Divide equally into dishes and bake at 180C for about 50 minutes. Fan forced ovens a little less. Cooked when centre of sponge is springy when pressed. Cool before icing.

Line a 450g loaf tin with clear film or glad wrap leaving about 2.5cm hanging over the edges. Place butter, marshmallow and cocoa in a pan and heat until melted. Remove pan and stir in biscuits. Press mixture into loaf tin and chill for about 2 hours until firm. Turn onto serving dish.

Melt plain and white chocolate in separate bowls over hot water. Spoon on top of cake and swirl together with a skewer to create a marbled effect. Chill until set then cut into slices.

It freezes well but probably best to add the chocolate topping after thawing.

Well I’ve come to the end of another post, there is always more to say but I’ll leave that until next time. To finish up here’s a Funny Minions quote: